Recipe Formulation Research Articles

Effects of defatted yellow mealworm (Tenebrio molitor) on the feed qualities and the growth performance of largemouth bass (Micropterus salmoides)

The aims of the study were to investigate the effects of inclusion of defatted yellow mealworm (Tenebrio molitor, YM) replacing fishmeal on the pellet qualities of extruded feed and the growth performance of largemouth bass (Micropterus salmoides). Three formulations were used in the experimental diets, with replacing fishmeal at level (wt%): 0% (YM0), 50% (YM50) and 100% (YM100), respectively. Extrusion trials showed that the expansion rate and porosity of the YM50 feed pellets were higher than that of YM0 (P<0.05). However, the expansion rate and porosity of the YM100 was significantly lower than that of YM0 (P<0.05). Furthermore, the expansion rate, hydration time and hardness of the investigated diets had a strong correlation with the water absorption index and pasting properties of the raw recipe formulations. A total of 300 largemouth bass with about 80 g of initial weight were randomly distributed into 12 tanks and fed with one of the three isonitrogenous and isoenergetic diets for 8-week. The feeding trials revealed that the feed intake of fish in YM50 group was increased, but it did not compromise fish growth performance. However, the YM100 group had a negative impact on the growth performance of the largemouth bass. The apparent digestibility coefficient (ADC)d and ADCe in the YM50 group were significantly higher than that of other groups (P<0.05). In addition, the hydration time, hardness, expansion rate, microstructure parameters of the investigated diets had a strong correlation with the ADC of nutrients. The present study showed that YM can be used to replace up to 50% of fishmeal in the diet formulation without compromising the qualities of feed and the growth performance of the largemouth bass. But fully replacement negatively affected the qualities of feed and the growth performance of the fish.

Transformasi Kulit Singkong Menjadi Nata de Cassava dan Biostarter Kompos di Kecamatan Jatipuro Karanganyar

Transformation of Cassava Peel into Nata de Cassava and Compost Biostarter in Jatipuro District Karanganyar. The Women Farmer Group (WFG) of Tani Waras V in Jatisobo Village and WFG Makmur in Jatimulyo Village of Jatipuro District have taken advantage of the abundance of cassava by processing it into rengginang and mocaf. The peel of cassava which reaches 10% of the wet weight of the cassava is the main waste in these productions. The purpose of this community service activity was to transfer the technology innovation to turn the cassava peel into "nata de cassava" and "compost biostarter" to the 2 WFGs. The service activity consisted of 2 phases. Phase I was the formulation of nata de cassava recipes, isolation of decomposer microbes from cassava peel for biostarter compost, and preparation of materials to be demonstrated to WFGs. Phase II was carried out with partners (1) delivering principal knowledge and technology, demonstrating the procedure of making nata de cassava and preparing compost biostarter (2) harvesting nata and isolates of decomposer microbes, and (3) application of compost biostarter. The evaluation results showed that the WFG members were very enthusiastic, as indicated by 90-95% of the members actively participated in all activities. They had performed the whole procedure of making nata (100%), moreover they were able to develop various recipes including using other waste materials with a success rate of 90-95%. The economic profit per recipe for nata fermentation media was estimated at Rp 51,500. Participants in the service activity also deepened their understanding and ability in the propagation of compost biostarter to produce healthy organic fertilizers.

An Efficient Monte Carlo Representation of Semi‐Batch Starved‐Feed Acrylate‐Methacrylate Multicomponent Radical Polymerization

AbstractThe introduction of functional groups through radical copolymerization under starved‐feed conditions is a cost‐effective means to produce acrylate resins for coatings applications. The semi‐batch recipes often include a large fraction of nonfunctional acrylates and methacrylates, with a low percentage of functional comonomer added to become statistically distributed within the chains. A previous kinetic Monte Carlo representation is extended to efficiently consider multicomponent recipes consisting of both functional and nonfunctional acrylate (or methacrylate) components by taking advantage of the family type behavior of polymerization mechanisms and rate coefficients. The extended model is used to simulate the semi‐batch production of a terpolymer consisting of 2‐hydroxyethyl acrylate (HEA), butyl acrylate, and butyl methacrylate, examining the impact of recipe formulation as well as HEA preloading on the distribution of HEA units within the polymer chain sequences. The preload strategy does not provide significant improvement, as the most important factor for minimizing the amount of nonfunctional chains produced is to maintain constant copolymer composition and polymer molecular weight throughout the course of the entire reaction.

Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate

AbstractIn this study, acetylated distarch phosphate (ADP) is used as a stabilizer to replace gums in low‐fat mayonnaise (LFM) containing octenyl succinic starch (OSS). Thereafter, the texture, rheology, and stability of the prepared LFM are investigated. ADP adversely affected the color of LFM, while improving its textural properties. Sensory evaluation shows no statistical difference in acceptability between full‐fat mayonnaise (FFM) and LFM samples containing ADP. All mayonnaise samples exhibit shear‐thinning behavior and ADP enhances the yield stress of the LFM. Dynamic rheology analysis indicates that the storage and loss modulus of LFM depend on its ADP content and that the mayonnaise samples exhibit “weak gel” properties. It is confirmed that ADP caused a decrease in the droplet size by using optical microscopy. The storage test suggested that the emulsion stability of LFM is significantly improved by the addition of ADP and is higher than that of FFM in terms of long‐term storage. Altogether, the study findings demonstrate that ADP has great potential for use in the production of high‐quality LFM and ADP content is important in the formulation of mayonnaise recipes.

Sensory Evaluation of Plant-Based Protein Entrees for the National School Lunch Program

Abstract Objectives To assess the acceptability of two newly developed plant-based protein entrees to be served in the National School Lunch Program (NSLP) among middle school students in the state of Georgia. Methods Two newly developed plant-based entrees (sweet potato chili fries, lentil-based sloppy joes) were introduced at lunch and sensory evaluation was conducted using a nine-point hedonic scale were used to evaluate overall liking (OL) and specific sensory attributes (appearance, flavor, texture) of lunch entrees immediately following lunch. Recipe formulations were designed to meet NSLP standards, to address the recent popularity of plant-based meat alternatives, and to incorporate the flavor preferences of student populations. Sensory evaluation of both plant-based entrees and all other entrees sold at lunch or brought from home were assessed. Results A total of 964 sensory evaluations were collected from middle school students in grades 6–8 in the Jackson County School District in Jefferson, Georgia. The plant-based entrees had a mean OL = 2.43, appearance = 3.00, texture = 3.58, flavor = 2.63. The regular hotline entrees had a mean OL = 5.66, appearance = 5.21, texture = 5.16, flavor = 5.75. A la carte entrees had a mean OL = 6.07, appearance = 5.65, texture = 5.64, flavor = 5.95. Entrees brought from home had a mean OL = 8.14, appearance = 7.82, texture = 7.84, flavor = 8.19. Regressions and t-tests were used to determine significant differences in waste using the statistical software Stata. Conclusions Little research has been conducted utilizing sensory evaluation to determine student liking of plant-based entrees. Plant-based entrees were liked least out of all entrees offered at school or brought from home. Sensory evaluation may be utilized to develop healthy school meals, ensure recipes are responsive to the taste preferences of children and profitable on the school lunch menu. Funding Sources Jackson County School District, Georgia Department of Education.

Zéro faim et malnutrition sur le continent africain est potentiellement faisable, si les programmes de nutrition sont priorisés politiquement et scientifiquement

African countries and in particular the Sub Sahara ones contribute to the largest proportion of the global burden of poverty and associated diet-related diseases in all its forms, including micronutrient malnutrition. Malnutrition rates remain alarming: and stunting an indicator of chronic malnutrition is declining too slowly. The main objectives of the present article are to focus on 1- the current food supply and nutritional status among the vulnerable young population in African countries 2- Insight on the efforts towards reaching the global goal (2) for ending hunger within the context of the SDS2030. The methodology included urgent short- and medium-term interventions priorities programs implemented by foreign aids and international organizations for the management of severe and moderate malnutrition among African children. Details on the composition of the so-called ready-to-use foods used for treating malnourished children are presented. The outcomes of such programs with all their positives and negatives were put together as lessons to be learned and to close the information gap. The cost for treating one single malnourished child with these ready to use foods is in the range between 50 up to 200 US$. To make Goal 2 a reality by the year 2030, a number of scientific-based sustainable solutions were created and recommended for application. Maximizing the use of local food resources, and minimizing losses by applying the logarithm of linear modeling so that nutritious recipes can be formulated at the lowest cost. Capacity building of junior African academics and increased investments in research focusing on diet quality for optimizing the formulation of recipes for feeding infants and children. Strengthening scientific collaboration and exchange of visits and experiences between scientists from the 54 African countries. The establishment of an African Consortium with experts in the diverse areas of food systems to work together more effectively under the umbrella of the African Union. Keywords: African countries, Staple foods, Intake of animal-sourced foods, Severe and moderately malnourished children, Ready to use foods, SDG 2030, Sustainable nutrient-dense diets, Linear programming, Fermented foods, Intra Africa trade agreements, Political will.

Zéro faim et malnutrition sur le continent africain est potentiellement faisable, si les programmes de nutrition sont priorisés politiquement et scientifiquement

African countries and in particular the Sub Sahara ones contribute to the largest proportion of the global burden of poverty and associated diet-related diseases in all its forms, including micronutrient malnutrition. Malnutrition rates remain alarming: and stunting an indicator of chronic malnutrition is declining too slowly. The main objectives of the present article are to focus on 1- the current food supply and nutritional status among the vulnerable young population in African countries 2- Insight on the efforts towards reaching the global goal (2) for ending hunger within the context of the SDS2030. The methodology included urgent short- and medium-term interventions priorities programs implemented by foreign aids and international organizations for the management of severe and moderate malnutrition among African children. Details on the composition of the so-called ready-to-use foods used for treating malnourished children are presented. The outcomes of such programs with all their positives and negatives were put together as lessons to be learned and to close the information gap. The cost for treating one single malnourished child with these ready to use foods is in the range between 50 up to 200 US$. To make Goal 2 a reality by the year 2030, a number of scientific-based sustainable solutions were created and recommended for application. Maximizing the use of local food resources, and minimizing losses by applying the logarithm of linear modeling so that nutritious recipes can be formulated at the lowest cost. Capacity building of junior African academics and increased investments in research focusing on diet quality for optimizing the formulation of recipes for feeding infants and children. Strengthening scientific collaboration and exchange of visits and experiences between scientists from the 54 African countries. The establishment of an African Consortium with experts in the diverse areas of food systems to work together more effectively under the umbrella of the African Union. Keywords: African countries, Staple foods, Intake of animal-sourced foods, Severe and moderately malnourished children, Ready to use foods, SDG 2030, Sustainable nutrient-dense diets, Linear programming, Fermented foods, Intra Africa trade agreements, Political will.

High-protein sublimated fish and vegetable based snacks

The paper presents research data justifying the relevance of developing a ready-to-eat food product in the form of freeze-dried snacks based on a homogenized fish-vegetable system. Recipe formulations are substantiated and the technology of four freeze-dried snacks using fish and vegetable raw materials is developed, which allows to obtain a high-protein product containing polyunsaturated fatty acids, dietary fiber and minerals. Studies of the quality indicators of the developed finished products made it possible to establish its high nutritional, in particular biological value: snacks in their composition contain dietary fiber), in particular fiber (7.05-23.77%) and inulin (4.35%), polyunsaturated fatty acids of the omega - 3.6 group (ω-3: 45.52-49.43% and ω-6: 5.48-6.98% of the total fatty acids), as well as trace elements such as iodine (0.021%), which allows us to recommend them as functional foods for the diet of the population.

Application of genetic algorithm to color recipe formulation using reactive and direct dyestuffs mixtures

AbstractColor reproduction is a science in constant development. In this article, a new model to solve the color recipe prediction problem using a genetic algorithm is proposed. The objective is to optimize the color recipe prediction stage by determining the dyes to use in a mixture and their respective proportions to reproduce the target color. Two ranges of dyes were used for dyeing 100% cotton woven fabrics: three reactive dyes (CI Reactive Red 238, CI Reactive Yellow 145, and CI Reactive Blue 235) and four direct dyes (CI Direct Orange 34, CI Direct Red 227, CI Direct Blue 85, and CI Direct Black 22). The criterion of optimization, in reproducing the desired shades, is to minimize the CMC color difference between the desired reference color and the color resulting of the predicted recipe. The proposed algorithm revealed good results with small CMC color differences between target and reproduced colors. The effectiveness of the algorithm was also evaluated and proven by calculating errors between the predicted concentrations in the proposed recipes and the actual concentrations.

Study of the Radiotherapy Treatment Margins in Prostate Cancer with Fuzzy Logic Model

Start your abstract here…External beam radiation therapy (EBRT) is a process in which therapeutic radiation dose is delivered to targettissues whilst seeking the risk of healthynormal and critical organs is minimal. In case of Complex radiation therapy technique such as volumetric modulated arc radiotherapy (VMAT), there is requirement of precise and optimal treatment margin selection so that not only the resulting dose distributions gives high tumor control probability(TCP) but also dose close to critical organs will get minimal. A fuzzy logic application was used here to derive the optimal radiotherapy treatment margins to be used in radiation therapy treatment planning. Here major all possible radiotherapy uncertainties accounted such as translational set-up, organdelineation and organ motion-induced errors for calculating the quantitative variations in target volume radiobiological parameters for treatment plans using fixed step sized increments of treatment margins up to maximum possible variations of tumor volumes. Therules and membership functions were adopted from dosimetricresults of treatment planning for the fuzzy inference system. The imprecision and smoothness of the original fuzzy output was corrected with application of a convolution technique. The results demonstrate that performance of the applied fuzzy model margins against current used radiotherapy margins was consistent inlower range of error magnitude but beyond that a significant non-linearly margin performance was found when considering the normal tissue complication probability (NTCP) and constraint factors into account in the margin recipe formulation. With the new margins obtained then applied for the study of prostate cancer treatment planning and results were compared well with current volumetric modulated arc radiotherapy (VMAT)technique.

Formulation of jaraqui’s patê: sensory analysis

Fish, including jaraqui, are the main source of protein for the population in northern Brazil, and it is of great interest to introduce new products, such as pates, using the regional raw material at low cost and available to consumers. This work aimed to elaborate 2 formulations of jaraqui pates, the pasty and creamy, and to perform their sensory evaluations. After the preparation of the mayonnaise that composed the pates, they were produced in compatible proportions according to the recipe formulation, with variation in the quantity of cooked filet, raw filet, curing salt and mayonnaise. The products were analyzed by acceptance tests, intention to purchase and preferably, with the participation of 48 tasters. The pasty showed acceptance of 100%, with an average of 4.58; the creamy showed acceptance of 98%, with an average of 4.4. About the intention to buy the pastry, 100% of the tasters would buy the product if they found it for sale, with an average of 4.46; the creamy presented 95.83% of intention to buy, with an average of 4.27. As for the preference of the evaluators, the samples did not differ (p>0.05). According to the sensory analysis, both formulations were accepted and are commercially viable.

Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier

ABSTRACT The effect of ingredients on the sensory acceptability of milk chocolate containing okra pectin as emulsifier was investigated and optimized. A four-component constrained mixture design (Simplex lattice) was used for the recipe formulations using Minitab Statistical software. The lower and upper constraints of the component variables (sugar, milk, cocoa butter, and cocoa liquor) were determined from an existing milk chocolate recipe. The formulated products were evaluated by fifteen (15) trained panel of judges for its sensory characteristics including mouthfeel, aftertaste, flavor, taste, appearance, and overall acceptability on a nine-point hedonic scale. At okra pectin level of 0.145%, the optimal proportion of the ingredients in the milk chocolate based on sensory characteristics was found to be 36.08% sugar, 25.92% milk, 20.00% butter, and 18.00% liquor. At these levels, the chocolate samples were either liked moderately or very much, which suggested high overall acceptability (~90%). Validation of the model indicated a good agreement between the predicted and observed ratings for the sensory attributes of the chocolate samples with okra pectin as emulsifier.

English

English

Acrylamide Reduction Strategy in Combination with Deoxynivalenol Mitigation in Industrial Biscuits Production.

Acrylamide is formed during baking in some frequently consumed food products. It is proven to be carcinogenic in rodents and a probable human carcinogen. Thus, the food industry is working to find solutions to minimize its formation during processing. To better understand the sources of its formation, the present study is aimed at investigating how acrylamide concentration may be influenced by bakery-making parameters within a parallel strategy of mycotoxin mitigation (focusing specifically on deoxynivalenol—DON) related to wholegrain and cocoa biscuit production. Among Fusarium toxins, DON is considered the most important contaminant in wheat and related bakery products, such as biscuits, due to its widespread occurrence. Exploiting the power of a Design of Experiments (DoE), several conditions were varied as mycotoxin contamination levels of the raw materials, recipe formulation, pH value of dough, and baking time/temperature; each selected treatment was varied within a defined range according to the technological requirements to obtain an appreciable product for consumers. Experiments were performed in a pilot-plant scale in order to simulate an industrial production and samples were extracted and analysed by HPLC-MS/MS system. Applying a baking temperature of 200 °C at the highest sugar dose, acrylamide increased its concentration, and in particular, levels ranged from 306 ± 16 µg/Kg d.m. and 400 ± 27 µg/Kg d.m. in biscuits made without and with the addition of cocoa, respectively. Conversely, using a baking temperature of 180 °C in the same conditions (pH, baking time, and sugar concentrations), acrylamide values remained below 125 ± 14 µg/Kg d.m. and 156 ± 15 µg/Kg d.m. in the two final products. The developed predictive model suggested how some parameters can concretely contribute to limit acrylamide formation in the final product, highlighting a significant role of pH value (correlated also to sodium bicarbonate raising agent), followed by baking time/temperature parameters. In particular, the increasing range of baking conditions influenced in a limited way the final acrylamide content within the parallel effective range of DON reduction. The study represents a concrete example of how the control and optimization of selected operative parameters may lead to multiple mitigation of specific natural/process contaminants in the final food products, though still remaining in the sensorial satisfactory range.

Product Innovation in Using Mangosteen Skin in the Making of Batik Steamer

The purpose of this research is motivated by the development of mangosteen skin research. Many beneficial ingredients contained in mangosteen peel, such as xanthon which is anti-cancer and anti-oxidant and very beneficial for one's health. The use of mangosteen peel in making steamed batik sponges is as a coloring agent while it is expected to provide benefits when consuming steamed batik sponges. The selection of steamed sponge batik is an appointment of local culture and introduces to tourists. The research method used was an experimental method of adding mangosteen peel to a randomly designed steamed sponge mixture. To test prescription formulations and product quality using organoleptic tests, hedonic tests and consumer acceptance tests. The number of samples used in this study were 15 expert panelists consisting of chefs, academics and practitioners, in addition to general panelists or as many as 100 respondents who were randomly selected. In this study there were three prescription formulations for sample code, namely BKBKM 1 recipe formulation (6% mangosteen skin addition), BKBKM 2 recipe formulation (8% mangosteen skin addition) and BKBKM 3 recipe form (10% mangosteen skin addition). Three recipe formulations were tested on 15 expert panelists who would then produce the most preferred recipe formulations. The recipe from BKBKM 3 is the most preferred recipe formulation. Next, the BKBKM 3 recipe formulation is tested again to respondents or consumers to find out the acceptance test for innovative products. After that, the product is stored at room temperature and in the refrigerator to find out how long the product is safe for consumption.

Experimental studies to determine the physico-mechanical characteristics of soils improved with special hydraulic binders

The complexity of the construction works and site conditions, combined with environmental factors, led to the necessity of using special mineral binders with physical and chemical properties superior to the usual binders. Taking into account the above arguments, the paper presents the results of experimental laboratory studies in order to determine the physical and mechanical characteristics of soil used for a road embankment, after improvement with a special lime-based hydraulic binder. Since improvement recipes vary from one soil to another, it is important to always determine the characteristics after treatment. Also, the method of mixing the binder and soil decisively determines subsequent performance. As part of a larger study aiming at assessing the various factors of influence on the treated soil characteristics, two comparative studies were carried out, each consisting in the recipe formulation using 3 different binder ratios, the difference being given by the parameters used for specimen compaction: normal or modified Proctor test. The study followed the influence of the mechanical compaction work on the mechanical behaviour of the specimens over time after different times of curing.

Розробка рецептур та удосконалення технології функціональних м’ясних посічених напівфабрикатів та котлет з використанням білкового збагачувача

Розробка рецептур та удосконалення технології функціональних м’ясних посічених напівфабрикатів та котлет з використанням білкового збагачувача

Influence of dispersing by extrusion and calendering on the performance of lithium-ion battery electrodes

Abstract The present work focuses on the influence of the process steps dispersing by extrusion and calendering on the electrode characteristics, particularly on the structure of Carbon Black (CB)-binder-matrix, electrode resistance and pore structure, as well as the electrochemical performance in regard to rate capability and long term performance. This work wants to draw attention to the importance of a distinct process know-how and an in-depth product analysis regarding to the production of electrodes for lithium-ion batteries. Different effects of the dispersing and calendering step are discussed in context of present scientific knowledge. Furthermore, the distinct role of CB in the structure of electrodes is demonstrated. A different CB deagglomeration has a significant influence on the structure and performance of electrodes, while the formulation of electrodes remains constant. An important part is played by the CB surface to binder ratio, which varies with CB agglomeration state. On the other hand, the interaction of dispersing and calendering steps and their diverging impact on anodes and cathodes is illustrated. To summarize, this work should enable the reader to make decisions regarding the formulation of recipes and the processing of intermediates in electrode production and gain a better understanding of their structure.

Isolation of two novel purple naphthoquinone pigments concomitant with the bioactive red bikaverin and derivates thereof produced by Fusarium oxysporum.

Filamentous fungi have gained growing interest as sources of diverse pigmented secondary metabolites. Some specific polyketides from Ascomycetous species have demonstrated a wide range of industrial applications in food, cosmetic, textile, and in the design of pharmaceutical products. The formulation of recipes containing fungal polyketides has increased over recent years. Fusarium strains were proven useful to mankind in a variety of technologies. Nevertheless, there is still need of new isolates of Fusarium for use in emerging and already existing fields. In this article, we report the concomitant production of the bioactive red bikaverin along with two novel purple pigments by the phytopathogenic Fusarium oxysporum LCP531 strain isolated from soil. In literature, the production of purple pigment had only been described in cultures of Fusarium Fujikuroi, Fusarium verticillioides, and Fusarium graminearum. The production of these naphthoquinonic pigments, their distribution (either produced in mycelia or excreted in liquid medium) and their chemical profiles were investigated with respect to nutrient composition. The pigments were extracted by using a pressurized liquid extraction method, monitored by colorimetric analysis and characterized by HPLC-DAD chromatography. To our knowledge, this is the first report of these two novel wild-type purple naphtoquinones pigments along with bikaverin, where additionally, the culture conditions were put into perspective to optimize fermentation cultures and extraction process accordingly to the pigment/biomolecule desired. These colored naphthoquinones should be promising fungal functional compounds which could be expected to have a place of choice, along with other antibacterial, antifungal, antiviral, anticancer, and antineoplastic derivatives. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 35: e2738, 2019.

Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese

Bloomy rind cheeses, including Camembert and related varieties, can be produced using alternative processes that vary based on milk preacidification, cutting, curd handling, and ripening parameters. Modification of these parameters creates distinct cheeses such as lactic curd, stabilized curd, and hybrids of the two. The objective of this study was to determine the influence of 5 Camembert-type cheese recipes on the composition and characteristics during ripening. Five varieties of Camembert-type cheese were produced: (1) lactic curd, (2) sweet curd, (3) washed curd, (4) solubilized curd, and (5) stabilized curd. Cheeses were aged at 13°C for 10 d, during the mold growth phase, and 7°C from d 11 until 50. Key quality metrics including texture development, pH (center and surface), and color were monitored throughout shelf-life. Compositional evaluation (d 5; fat, protein, moisture, salt, and minerals) grouped cheeses into 3 categories: (1) lactic curd, (2) sweet and washed curd, and (3) solubilized and stabilized curd. The lactic curd and stabilized curd were consistently the most different varieties for composition and quality metrics. Moisture content of Camembert-type varieties ranged from 53.15 to 57.99%, Ca ranged from 0.23 to 0.45%, and P ranged from 0.21 to 0.40%. All varieties followed the expected pH evolution on the rind and in the paste with the pH of the rind reaching 7 by d 10, and paste pH reaching 7 between 35 and 50 d. The displacement of the paste (distance traveled upon cutting) for the lactic curd was the greatest among the 5 varieties, reaching an average of 27 ± 1.9 mm (mean ± standard error) after 50 d of ripening and 60 min of flow time. The stabilized curd on the other hand traveled the shortest distance, reaching an average of 4 ± 0.4 mm at the same time point. Browning, considered a defect in mold-ripened cheeses, was observed in all varieties, but was most substantial for lactic curd (lightness, L*, decreased from 87.19 to 68.58). Based on these quality metrics the shelf-life of these recipes was estimated with the lactic curd having the shortest, and the stabilized curd having the longest. Examining Camembert-type cheese quality metrics for these 5 varieties can assist cheesemakers during recipe formulation and selection of cheese-making practices to achieve optimum product quality.